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Hearty Vegetable And Bean Soup

Ingredients
  Cut corn 1 Quart
  Peeled cored chopped tomatoes 2 Quart
  Green lima beans 1 Quart
  Potatoes 6 Medium, pared and cubed
  Thickly sliced carrots 6 Cup (96 tbs)
  Sliced celery 2 Cup (32 tbs), 1 inch thick
  Sliced onions 2 Cup (32 tbs)
  Salt To Taste
Directions

Combine the vegetables in a large kettle and add 1 1/2 quarts water.
Bring to a boil and boil for 5 minutes.
Pour immediately into hot jars, leaving 1 inch at the top.
Add 1 teaspoon salt to each quart jar and 1/2 teaspoon salt to each pint jar.
Fit with jar lids and rings and tighten.
Process pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Equipment: 
Crock Pot
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6141 Calories from Fat 471

% Daily Value*

Total Fat 56 g86.6%

Saturated Fat 8.9 g44.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1867.9 mg77.8%

Total Carbohydrates 1247 g415.5%

Dietary Fiber 182 g727.9%

Sugars 123.8 g

Protein 201 g402.8%

Vitamin A 2507.6% Vitamin C 822.5%

Calcium 90.1% Iron 369.9%

*Based on a 2000 Calorie diet

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Hearty Vegetable And Bean Soup Recipe